Broccoli, Kale & Sun Dried Tomato Quinoa Breakfast Casserole

This Broccoli, Kale & Sun Dried Tomato Quinoa Breakfast Casserole is a nutritious start to your day! Loaded with vegetables and protein, it is the perfect way to fuel your day.

Course Breakfast

Cuisine American, Gluten Free, Healthy, Quinoa

Prep Time 15

Cook Time 1 20

Total Time 1 35

Servings

Calories 361kcal

Author Wendy Polisi

Ingredients

½ teaspoon coconut oil
1 onion chopped
1 cup broccoli chopped
1 cup kale chopped
3 cups french bread cubed, gluten free or regular
2 cups cooked quinoa
8 ounces cheddar shredded (or Daiya)
4 ounces crumbled goat cheese or additional Daiya
½ cup sun dried tomatoes rehydrated
10 eggs
3 cups milk of choice
1 teaspoon sea salt
½ teaspoon fresh ground pepper.

Instructions

Preheat oven to 325 degrees.
Heat coconut oil in a skillet to medium. Add onion and cook for 5 minutes. Add broccoli and kale and cook until tender, about 8 more minutes.
Spray a 9 x 13 baking dish with oil. Scatter bread cubes on the bottom of the dish. Sprinkle with 4 ounces cheddar cheese, 2 ounces goat cheese, cooked vegetables, sun dried tomatoes and quinoa.
In a large bowl whisk together eggs, milk, salt and pepper. Pour on top of casserole. Cover with plastic wrap and let sit for 30 minutes. (You may also refrigerate overnight and bring to room temperature before baking.) Sprinkle with remaining cheese and bake until set, about 40 to 50 minutes. Let rest for 10 minutes prior to serving

Nutrition